Camp Chef Oven and Zucchini Pizza with Pesto

This Zucchini Pizza with Pesto is a simple, delicious summer meal using fresh garden ribboned zucchini.

Glamping is a newer term for glitzy and glamorous camping, which for our family happened last week in our VW pop-up Westfalia on the Oregon coast. But first, it all started in our backyard when we tried out our new Camp Chef oven (from Costco), making a Zucchini Pizza with Pesto. Yum!

Part of vacationing together is the food that we eat. At least for me, camp food brings back great memories –Chili, tacos, and spaghetti were our top 3 dinners.

Times have changed now, and with “glamping”–which I believe was termed by Sunset Magazine–we’ve made it a little easier for cooking.

With our new red oven, I baked a few frozen cheese pizzas, but “glamped” them up a bit by adding fresh pesto and ribboned zucchini from our garden. We have tons of zucchini coming on right now!

Popped into our new Camp Chef oven.

Then we topped the pizza with fresh garden tomatoes! A little sea salt and pepper and – Wah-Lah! A delicious gourmet meal to get us in the camping (glamping) spirit!

There are more delicious recipes to come, like roasted veggies and tri-tip steak, a summer squash casserole, and easy brownies and cinnamon rolls. These are all recipes that baked nicely in a 9×13 pan which fit perfectly in the new oven.

I can’t wait to share what our experience was like (or, did you follow our trip on Instagram?), but for now–a quick, easy summer meal–stock up on frozen cheese pizzas and “glamp them up” with your choice of garden veggies!

You won’t be disappointed!

What is your favorite way to make pizza in the summertime?

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Get the Recipe:

Zucchini Pizza

Sandy Coughlin

Use fresh garden zucchini and tomatoes + a quality frozen cheese pizza. You can also add additional cheese, if needed. This can also be grilled on a barbecue!

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Yield: 2 -3

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Ingredients

 

1x2x3x

• 1 quality frozen cheese pizza
• Cheese, optional
• 1/4 – 1/2 cup pesto, I use DeLallo or Costco’s
• 1 small yellow or green zucchini, ribboned
• Garden tomatoes

Instructions

 

• Ribbon zucchini with a potato peeler; set aside.
• Preheat the oven to 400 degrees. On a frozen cheese pizza, spread the pesto (extra cheese if desired),  and place the zucchini ribbons on top.
• Bake the pizza, accordording to package directions.
• Garnish with fresh garden tomatoes; serve!

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